The Simple Life is a minimalist lifestyle paper. It is inspired by the plain people. Addresses topics relating to life, craft, cooking, and learning. Feel free to ask questions or contribute material. Email bekasbakeryATgmail.com if you would like to contact the Little Columnist for an article.

Everything was either at a bargain or going at a good price today. All are good, solid, cuts of meat, not having been processed.

What We Did:
First all the meat must be soaked, sterilized in O3 gas, washed, and drained.
I minced 1 kilo of pork. Half of it I seasoned with 1 tsp salt and 1/2 tsp ground pepper, and froze in two 250g bags in the freezer, labelled nicely. The other half I used to make seasoned sausagemeat (see below)

Out of 3 kilos of chicken breasts, I made:
1) Four chicken breast steaks, pounded, 175g each, frozen in a bag and ready to be seasoned as steaks for a complete dinner.
2) 425g of chicken skin and fat (nothing goes to waste!) for use in making luncheon meat later on another day
3) 500g + 500g + 325g - three bags of minced chicken, ready to be made into patties, fried with egg and vegetables, fill ravioli or kreplach or wonton or schnitzel or chickenballs or nuggets. Also hopefully to make luncheon meat!
4) 500g for seasoned sausagemeat

The buffalo slices are seasoned in last week's pastrami/corned-beef nitrate-free salt brine to be smoked, broiled, roasted, steamed, or boiled. This was easy. In a week, I have already-spiced meat ready to use.

The 1 kg of buffalo cubes - minced and used for sausagemeat.

Bag the chicken wings and drumsticks.

Sausagemeat: This seasoned meat can be used to make meatballs, burger patties, sausage, meatloaf, filling, etc. It is already seasoned, broken up into 500g bags ready for immediate thaw and use.